Nels, I use my pressure cooker/canners a lot & nice to see another chile-head that uses too. Last week for 14 lbs chicken used in burritos & added bonus of 15 pints canned chicken stock. Also pressure processed 3 pints of leftover chicken meat & veggies. Don't have any venison though. :-( Made beef stew a couple weeks ago in the 16 qt cooker. Cubed the beef, dredged in flour, browned in oil & into the pot. Add chicken stock to cover, turnips, parsnips, onions, carrots, fresh ground mezcla de pimientas, green bell peppers, Pasilla Bajio peppers and sea salt. I like to add diced hot peppers when reheating the stew rather than during the initial cooking. Because of the flour and the oil used during browning the stew it is not safe for pressure canning and I put in molds, froze solid & then vac sealed. Hot regards, JohnT ----- Original Message ----- From: Nels Peterson Family To: ChileHeads Sent: Tuesday, February 05, 2008 12:23 PM Subject: [CH] lunch Home today,recuperating Bored our of my gourd -- decided to make lunch. Not bad for a slap together stew. Venison stew venison round cut into cubes roll cubes in flour, salt and pepper to coat brown in hot (nearly smoking oil) in pressure cooker add enough water to cover meat, bring up to pressure for 15 minutes. Quench pressure cooker with cold water add one jar (16 ounces) salsa - today I used a jar of habenero lime salsa that was sitting on the shelf. pour one bag (12 ounces) frozen mixed veggies over meat and salsa. Bring up to pressure one more time. quench and enjoy!(can add a couple of cubed potatoes, I didn't today) Really good with homemade overnight buns I'll share most everything but my wife and the bun recipe! Nels in ND -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.20/1260 - Release Date: 2/5/2008 9:44 AM